❧ COOKING COMPANION BRAMLEY APPLE SAUCE
A delicious everyday apple sauce to serve with a joint of roasted pork, grilled pork chops, duck or with sausage and mash. You can also serve it as a pudding, or add a spoonful to your breakfast cereal or porridge, sprinkled with a dusting of ground cinnamon.
Makes about 700g
❤ Juice of 1 lemon ❤ 2kg Bramley cooking apples ❤ 55g granulated sugar ❤ 25g butter
1 Sterilize enough preserving jars so that they are ready to use. Alternatively, you can store the sauce in plastic containers in the freezer.
2 Pour 150ml water into a large, heavy-based saucepan and add the lemon juice.
3 Peel, core and cut the apples into chunks and add to the pan as you prepare them to prevent them from turning brown.
4 Sprinkle the sugar over the apples. Bring to the boil, reduce the heat, cover with a lid, and simmer gently for about 15 minutes until the apples are very soft. Stir from time to time to prevent the mixture from sticking to the bot- tom of the pan.
5 If you prefer a rough textured sauce, beat the mixture well with a wooden spoon until it is the required texture. If you prefer a smooth sauce, put the apple in a food processor and blend until smooth. Return the apple to the pan.
6 Add the butter and heat very gently until melted. Stir all the time to prevent the apple from sticking to the bottom of the pan.
7 Spoon the sauce into the warmed, sterilized jars, leaving a 1cm gap between the top of the sauce and the lid. Tap the jars lightly on the work surface to remove any air bubbles. Fit the rubber band or metal lid and seal the jars. If using screw-band jars, loosen by a quarter-turn. Label and store in a cool, dry, dark place.
8 Alternatively, pour the sauce into plastic freezer containers and label. Leave to cool and then seal and store in the freezer. Leave to thaw at room temperature for about 8 hours before serving.
9 Serve cold or, to serve hot, reheat the sauce gently in a saucepan. Once opened, store the sauce in the refrigerator and eat within 1 week.
From The Bay Tree Preserving, published by Nourish.
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